Quattro Passi, Amalfi Coast

I should title this: where you absolutely must eat when visiting the Amalfi Coast. It's that good, people.The Michelin Star Italian restaurant hides away in Nerano, easily reached by land and sea. We arrived by boat, were carried in by tender and escorted to Quattro Passi just up the hillside.Entering through the Inferno, a 32 year old wine cellar, I am taken aback by some 15,000 bottles of wine (a fact I was provided, I did not count!). The dark, crisp air underground is the perfect settling spot for some of the region's most delectable vino. We sipped on Pomino Bianco, a Tuscan blend of Chardonnay and Pinot Bianco, and nibbled on delicious panzarotti and pizzetta fritta while appreciating the history absorbed in the bottles surrounding us.Following a dark and narrow passageway from the Inferno, we enter into the kitchen, where I'll say the magic happens. I can say that because I tasted the immensely flavoured dishes prepared here. Sascha, the maître d',  introduced the team of culinary professionals who create Italian delicacies (and pose for pics:) ).Upon entering the foyer, we meet Rita Mellino, whose heart and soul is poured into this restaurant serving local specialities. We wander up a winding staircase to THE view. THE view that gives meaning to the phrase, THE view. It's where I'd like to eat all of my remaining meals....k thanks.And so we wined. And dined. And then repeat.First, burrata. Quite possibly, the greatest thing I have ever tasted. Burrata is a local speciality of Campania, but I'd dare say it should be considered a speciality of Quattro Passi. It is a creamy, melt-in-your-mouth, milky mozzarella. Served with the freshest tomatoes of your life.So good, it deserves two photos...Zucchini. Who knew zucchini was a specialty of the Amalfi Coast? You may have but I was pleasantly surprised. Oh sorry Brit friends, courgette. I'm still learning your English. This pasta was rich--practically melts in your mouth. And the zucchini was so fresh and flavorful, like a zucchini on steroids, but in a good way.Ravioli filled with provola cheese and covered in a rich tomato sauce. Provola is a smoky Campanian cheese and that smoky flavor seeps through, even over the savory and strong tomato sauce.For my tomato-opposed husband, comes a provola stuffed ravioli with a shaved truffle topping. I stole a bite and can confirm, also delicious.Are you thinking how could you eat any more?! Well, I did. Orato fiore di zucca, the most colorful plate of food. Orato is a fish of the bream family local to the Mediterranean and North Atlantic Ocean (thanks, google).Pistachio gelato. Is there anything better? Except burrata? And then they present this tree of the most delicate, tiny, delicious treats.And are you even in Italy if you don't have coffee?Quattro Passi also has a location in Mayfair and coming soon to Moscow. The menu is the same in London but I'll have to taste that burrata myself to know for sure.... ;)     pin this for later....